Yield: 12 Servings
|1 \N||Angel food cake|
|1 quart||Vanilla ice cream|
|6 \N||Very ripe; large peaches|
|1 \N||Jigger rum|
|½ pint||Whipping cream|
Using a very sharp knife, cut the cake into three sections crosswise, lifting carefully so cake doesn't break. Empty ice cream into large bowl, and stir to the consistency of whipped cream. Peel peaches and mash thoroughly. Put mashed fruit with fruit juice in the ice cream. Add rum; mix thoroughly. Use regular angel food spring form pan; put largest part of cake in bottom; put about 1 inch of ice cream over cake; add second portion of cake and repeat ice cream. Add third layer and repeat ice cream; finish with layer of cake. Whip cream and carefully spread over top. Place in freezer until firm. This cake should be removed from freezer about 30 minutes before serving. Slice about 1-½ inches thick; serves 12.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .